Butternut squash and parmesan risotto comforting recipe

Ultra comforting and delicious with parmesan, this risotto can make a vegetarian dish on its own. Serve with pumpkin or pumpkin.

Are you a fan of risotto? What do you usually prepare it for? Mushroom like porcini mushrooms?

I admit that it can seem a little tedious to prepare. Although if you have a food processor, thermomix style, cookeo or like me a magimix expert cook, it prepares itself, it’s amazing.
But frankly, it’s so delicious that it’s worth staying close to the fire to give the spatula a little spin from time to time.

I therefore offer you a first risotto recipe on the blog (start of a long series, I have another with saffron in preparation) with as long as we still have cucurbits on hand, butternut squash.

I prefer it to pumpkin because she behaves well while pumpkin tends to be pureed.
The pumpkin is not bad either with its little chestnut taste, worth trying.

No white wine in this recipebecause at home my risotto is a quickly prepared everyday dishwithout opening a bottle of wine every time, but if you are used to it, do so.

I did not indicate the quantity of Parmesan because it’s up to you, more or less rich/greedy depending on your taste.

And when serving, you can sprinkle with chopped fresh herbscrushed roasted hazelnuts, pan-fried bacon or diced chorizo.